In a year of constant career upheaval, no chef landed in a happier spot than Mike Phillips, who departed the Craftsman to fully embrace his outsized passion -- and prodigious talent -- for producing dry-cured meats and other charcuterie. In a partnership with Irish pub magnate Kieran Folliard (the Local, the Liffey, Cooper, Kieran's Irish Pub), Phillips is set to develop a retail component in 2011, but for now he is supplying the restaurants with a top-tier supply of product, turning a minimum of two pigs per week from Hidden Stream Farm in Elgin, Minn., into pure magic. "There's no limit to the things that can be done," said Phillips. Get a taste of his artful work at the Local, where a happy-hour platter (wild mushroom salami, dry cured coppa, and pork terrines, rillettes and head cheese) goes for an astounding $5.99. "It's a steal," said Phillips. "It should probably cost eighteen bucks." At least.

Coming soon

What can diners look forward to in 2011? Plenty. Innovative restaurant-maker Kim Bartmann (Bryant-Lake Bowl, Barbette, Red Stag Supperclub), has a full plate. "I have some projects going," she said with a laugh. "I can't afford to lay around all day."

She's converting Casey's into Pat's Tap ("A gastropub menu with a neighborhood feel," she said); expect a mid-March opening. She has quietly purchased Gigi's Cafe ("We're going to re-brand and remodel, starting in February," she said). But her highest-profile project is taking on the refectory at the Lake Harriet bandshell, which she is christening Bread & Pickle. Barbette chef Kevin Kathman is developing a burger-sandwich-picnic basket (complete with blankets) menu, with egg sandwiches and espresso kicking the day off at 7 a.m. ("For all the ladies who walk around the lake," said Bartmann). If the weather cooperates, opening date is set for April 1.

Chef Steven Brown (Porter & Frye, Levain) is getting back into the game with Tilia, now under construction in the former 40-seat home of Rice Paper in Linden Hills (Tilia is the genus for the linden tree). Even with a slight expansion, the kitchen remains tiny, "But I'm modeling it on my friend Phillip Becht at the Modern Cafe," said Brown. "He proves that you can do good work in a space the size of a postage stamp." This time around (hopefully in January), Brown, a major Twin Cities talent, is also adding "co-owner" to his title, partnering with marketing whiz Jörg Pierach. "I don't want to sound bitter, but I'm tired of suffering under someone else's regime," Brown said. "Better to take on the risk myself."

One of Brown's former employers, Turtle Bread Co. owner Harvey McLain, is in expansion mode. He's converting an old streetcar commercial corner in Minneapolis' Longfellow neighborhood into another Turtle bakery outlet, and has signed on Lucia's Restaurant veteran Annette Colon to supervise several eateries; one might include a dining room that will offer a single but ever-changing entree item each night. McLain is pushing for a January opening.

Another Turtle alum, baker Solveig Tofte, is going out on her own in March, with Sun Street Bakery, a much-expanded bricks-and-mortar version of her nearby Kingfield Farmers Market stand. A few blocks up Nicollet, be sure to check out upcoming Lowbrow, a contemporary neighborhood tavern.

Tom Wallace, Star Tribune

An Nguyen, Rice Paper, in her new restaurant, 3948 W. 50th St., Edina.

More exciting news: Chef J.P. Samuelson is switching jobs, leaving Solera (his last day is New Year's Eve) and quickly jumping (mid-March) into an Italian restaurant at a location to be announced. Rosa Mexicano, the über-popular New York City-based mini-chain, is going into the former TGI Friday's at 6th Street and Hennepin Avenue S., just a short walk from Target Field.

Also, be on the lookout for several seconds: A second Burger Jones, this time in Burnsville (probably in May); a second Black Sheep Pizza, in the Rossmor Building in downtown St. Paul (hopefully mid-February); a second Little Szechuan, in the Shops at West End in St. Louis Park (coming soon); and a second American Burger Bar, in the LaSalle Plaza complex in downtown Minneapolis (early January).

Street food finally matriculated from baby steps to a power walk, thanks to a potent combination of revised ordinances, savvy entrepreneurs and a social media-fueled dinership. Our favorites? The portable rib joint operated by the 128 Cafe; Dandelion Kitchen, which morphed from farmers market vendor into Nicollet Mall sandwich/salad outpost; the Smack Shack and its luscious lobster rolls; and the monster pastrami and turkey sandwiches sold at the Brothers Deli and Turkey to Go carts, respectively. And most especially the World Street Kitchen, where brothers Sameh and Saed Wadi put an accessible twist on the vibrant Middle Eastern flavors of their Saffron Restaurant & Lounge.

Too close to call

Following the Hollywood tradition of blitzing December with Oscar-bait films, Twin Cities restaurateurs have chosen the past month to get busy with a flurry of newcomers (look for our reviews in the upcoming weeks), including Mozza Mia, Pizzeria Lola, In Season, the dazzling new raw bar at Meritage, Peoples Organic, Scusi, the Inn, Prairie Ale House, Jack's, Pinstripes and Cocina del Barrio.

Bakery boom

Minnesotans love their bakeries, and they rushed to support the bevy of 2010's newbies. Longtime farmers market favorites Cocoa & Fig launched a retail outlet in Gaviidae Common in downtown Minneapolis. Cake Eater Bakery and Cafe and Sweet Retreat both found enticing ways to glorify the cupcake, and, as the name suggests, Bars Bakery made a party out of its namesake sweet. Franklin Street Bakery expanded to Edina, and Arnaud de Rambures introduced his style of French breads and pastries -- including what are easily the metro's best eclairs -- to the hungry residents of Maple Grove with his Chez Arnaud.

But no one, least of all baker/owner John Kraus, predicted the instant, insane and totally justified popularity of Patisserie 46. "Rustica educated this neighborhood," he said, referring to the four-star bakery that started a few blocks up 46th Street before relocating to W. Lake Street last year. "Everyone here already knew what good bread and pastries are, and they're so open to stepping out of their box and saying, 'I'll try that.' That cut our learning curve in half."

Sometimes it feels as if the entire 55409 ZIP code is lining up for Kraus' almond croissants, hot pretzels, beautifully caramelized canelés, addictive ice creams, and several dozen other scrupulously prepared sweets and savories. Seriously, if it hasn't happened already, someone should jump-start a website called www.myfavoritethingtoeatatPatisserie46.com, although it would probably crash from a constant flood of gushy commentary. "The simplest items, they're the hardest to do right, but they're the best things to enjoy," said Kraus. "You know you have something good if you immediately want to have more than one."

Headline grabbers

It was a roller-coaster year for top restaurateurs Tim McKee and Josh Thoma. Financial shenanigans ended their association with Barrio (and Thoma's connection to diner-magnet Bar La Grassa) and they sold their tapas-focused Solera (now managed by the same team behind Cosmos and Bradstreet Craftshouse). Most significantly, the duo ended their partnership at four-star La Belle Vie (McKee is in, Thoma is out). Not that they weren't busy with other projects. Thoma got into street food with the Smack Shack ("I've always got something up my sleeve," he said), and McKee, building on his winning experience of remaking the Guthrie Theater's Cue into Sea Change in 2009, has developed a high-profile consulting career. Parasole Restaurant Holdings wisely hired him to reinvent its Il Gatto, and his next gig for the company is tweaking its Uptown Cafeteria. McKee is also partnering with Sushi Avenue, the company behind the sushi counters at Cub Foods and other local grocers, to create Masu, a sushi-robata restaurant and bar set to open this spring in northeast Minneapolis.

Our condolences to the family, friends and diners of Grand Cafe chef Jonathan Radle, who died in April, and Spill the Wine co-owner Karl Greeman, who died in October.

Ch-ch-ch-ch-changes

In Blaine, Restaurant Cru became Bricks American Pub, and the former Bella was transformed into Tavern Grill, a sibling to Edina's Tavern on France. Down in Lowertown, David Fhima converted his LoTo into Faces Mears Park. The team at Excelsior's Cafe 318 revitalized an underperforming Aster Cafe, and sidewalk cafe lovers (and downtown skyline gazers) are forever grateful. First Avenue got into the restaurant act, opening the Depot Tavern. Zeno became Fusion. Istanbul Bistro bid farewell, replaced by Bukhara Indian Bistro, and Nepal-flavored Gorkha Palace took over the former Mairin's Table space. In Northeast Minneapolis, Pop! said "goodbye" and Hazel's Northeast said "hello," neighboring Snap! is now Amici Pizza and Bistro and the Pakistani fare at Pak Zam Zam disappeared in favor of Marrakech Moroccan Cafe and Grill. Zahtar (the Eden Prairie edition) bit the dust, and the Herb Box filled in behind it. At Lyn-Lake, Zen Authentic Szechuan and Hunan Cuisine turned out the lights, and Szechuan Spice flipped them back on. And the Green Mill gave up a chunk of its flagship location's real estate to make room for the Twisted Fork Grille; is there a new chain in the making?

Moving on up

Heartland wasn't the only restaurant that rented a U-Haul. Psycho Suzi's left its home, a one-time drive-in restaurant, for roomier riverfront quarters in the former Gabby's. Kieran Folliard transferred his namesake Kieran's Irish Pub into what had been Block E's glamorous Bellanotte, and Twins fans repaid him with wall-to-wall revelers on game days. Thom Pham shuttered his Azia and Anemoni Sushi & Oyster Bar, and sort-of recreated them in another Twins-friendly address (the former Zake), calling it Thom Pham's Wondrous Azian Kitchen.

Then there's Rice Paper, the serene, full-flavored Vietnamese favorite. Owner An Nguyen is now sitting pretty in blessedly larger quarters at 50th and France in Edina, a new restaurant crossroads, thanks to new neighbors Mozza Mia and Cocina del Barrio. Nguyen's legions of fans have surely followed, and her new high-profile address means that the restaurant will also develop a whole new clientele. It deserves nothing less.

When Blackbird and Heidi'sMinneapolis were destroyed in a fire on Feb. 18, more than 60 of their fellow restaurants -- and countless diners -- quickly came to their aid with "Fork the Fire," an unprecedented citywide benefit that raised $55,000. A fire earlier this month also devastated Casper's & Runyon's Nook, St. Paul's beloved burger-and-beer joint, and the Groveland Tap offered a $7,000 fundraiser of its own. Talk about Minnesota Nice.

Tom Wallace, Star Tribune

Mike Phillips is the poster child for career change. The former Craftsman chef parlayed his interest in cured meats into a full-time gig, partnering with Irish pub potentate Kieran Folliard.

A new nest

Blackbird co-owners Chris Stevens and Gail Mollner got busy, fast, reopening their neighborhood cafe in a new, larger location about 2 miles northeast of their prior address. The best news? Blackbird is bigger, and better, than ever.

Get cooking

Stewart Woodman spent his time, post-fire, in his home kitchen, banging out a terrific cookbook: "Shefzilla: Conquering Haute Cuisine at Home" (Borealis Books, $27.95), which hit bookstores in October. Speaking of debuts, Woodman and spouse/business partner Heidi Woodman are debuting the reboot of their restaurant on Jan. 11. It's now named, simply, Heidi's ("We all know it's in Minneapolis," said Stewart Woodman with a laugh) and relocated to slightly larger digs in the former Vera's Cafe in Lyn-Lake. "It's really coming together, and I'm just beside myself I'm so excited about it," he said. "I really want to get cooking." A tip to die-hard Heidi's fans: The restaurant is now accepting reservations at www.opentable.com.

Well-deserved accolades

Congratulations to Restaurant Alma chef/owner Alex Roberts, named Best Chef: Midwest by the James Beard Foundation at its glitzy annual gala -- the Oscars of the food world -- in New York City in May. Wayne Kostroski, co-owner of the Franklin Street Bakery and Bar Abilene, was named the foundation's Humanitarian of the Year for his anti-hunger work as founder of Taste of the NFL.

Home run

The Twins' sparkling new playground is a professional sports venue rarity: It tastes as good as it looks. Sure, it wasn't perfect (the lines!), but by emphasizing Minnesota flavors (everything from Murray's steak sandwiches and Schweigert hot dogs to Byerly's wild rice soup, the Gouda-stuffed burger from Vincent and Kramarczuk's unbeatable grilled sausages, all washed down with a bevy of beloved Gopher State-brewed beers), the team batted a concessions home run. Next year's stats are already promising, as Twins ownership is pledging more local foods for the 2011 season.

Happy birthday

Kudos to Lucia Watson and Lowell Pickett, for not only surviving but thriving for 25 years with their now-landmark restaurants, Lucia's Restaurant and the Dakota Jazz Club & Restaurant, respectively. Both were founded in 1985, which, in hindsight, was a very good year.

World domination?

Fast-growing Crave expanded into the Omaha and Orlando markets this year, and the 3-year-old Minnesota-based company is opening its fourth Twin Cities outpost this spring, moving into the former Palomino spot in LaSalle Plaza at 9th Street and Hennepin Avenue S.

Coffee klatch

Starbucks may be retrenching, but local coffee indies were in an expansionist mode. Dogwood Coffee Co. brought perfectionist coffeemaking to Calhoun Square, one cup at a time. Ditto the Angry Catfish Bike & Coffee Bar, with a handy south Minneapolis location, adjacent to A Baker's Wife's Pastry Shop. Oh, and local roaster Peace Coffee debuted its first retail outlet, the slick Peace Coffee --Wonderland Park Coffee Shop.

A lightbulb goes off

Three smart ideas: Izzy's Ice Cream started keeping its customers informed on the shop's ever-changing selection of flavors by tying radio frequency identification technology into its website, updating every three minutes (yes! Norwegian Chai is in the house!). Spasso began its own designated- driver service, offering free round-trip car service in a swank Escalade. Then there's the vinopad, a user-friendly interactive wine list for the iPad, created by Minneapolis-based Vinotech Solutions and currently wowing wine lovers at Saffron Restaurant & Lounge, Vincent, Wayzata Eatery and Forepaugh's.

When cookbook author Raghavan Iyer called it quits as consulting chef at Om, he didn't fall back on that shopworn pursuing-other-opportunities/spending-more-time-with-the-family shtick. Nope. "I have terminated my contract ... and severed all ties with Om," Iyer said in a statement. "I feel my beliefs, high standards and professional standing [are] no longer in congruence with those of Om's." Ouch.

TV stars

Sameh Wadi made history in January. The chef/co-owner of Saffron Restaurant & Lounge was the first Minnesotan to appear on "Iron Chef America" (and, at age 25, the show's youngest competitor). In an all-mackerel showdown, Wadi narrowly lost to "Iron Chef" titan Masaharu Morimoto. Now, if the secret ingredient had been lamb....

In July, acerbic Travel Channel talking head Anthony Bourdain sent a love letter to Piccolo on his "No Reservations" series. Earlier this month, Adam Richman, the title character in "Man v. Food," appeared on the "Today" show and praised the slow-roasted pork at Brasa as one of the five meals not to be missed in the United States, calling it, "the experience of just indulging in the rapture of very well-made local food."

Bottled bliss

Nothing beats the fresh ginger ales at Big Bowl. Unless they're the pulpy and powerfully flavored Fresh Ginger Ginger Ales, created by Bruce Cost, the chain's founder, and sold in 12-ounce bottles at select supermarkets.

"Women of the flats stood guard over their thresholds while police attempted to eject them for failure to pay rent on the grounds on which the dwellings stand. A near-riot was halted when a second court order was served on police, ordering a stay of the ejections."